This firm and tasty loaf is delicious served with your favourite baked vegetables and a rich gravy. Enjoy at room temperature, slice and place between thick slices of bread spread with a sweet chutney or drizzle with tomato ketchup or hot mustard sauce.
May be added to a pasta sauce for bolognese.
Makes a tasty sandwich filling.
Nice spread on toasted sourdough for a quick lunchtime snack.
Use as a filling for vegan sausage rolls.
This wild rice bake also freezes really well. Slice into individual serves and place in individual ziplock bags and place in the freezer, otherwise leave unsliced and wrap in foil and place in a ziplock bag.
EQUIPMENT: Food processor , loaf tin approximately 22cm x 14cm or 8.5 inches x 5.5 inches
WHEN READY TO BAKE
Preheat oven 180 degrees Celsius or 356 degrees Fahrenheit
INGREDIENTS FOR WILD RICE
1.5 cups wild rice grain = 4 cups cooked
How to prepare the rice
The ratio is 1 t0 3
1 cup rice to 3 cups water
for 1.5 cups rice you need 4.5 cups water
COOKING OF WILD RICE
*Place the wild rice in a sieve or fine mesh strainer and rinse under cold running water.
*Put the rice in a saucepan and add the water, bring to a boil.
*Lower the heat to maintain a slow steady simmer with the lid on.
*Cook for at least 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. Continue cooking until the rice grains are tender but not over soft.
*If the water has not quite evaporated drain off any remaining liquid and let it sit for 10 minutes.
*Once the rice is cooled, place in a food processor and pulse until broken down. Do not mix to a paste.
PREPARE NUTS AND SEEDS
1/2 cup or 70g sunflower seeds
3/4 cup or 95g walnuts
Place seeds and nuts on a flat baking tray and place in the oven at 220 degrees Celsius
or 428 Fahrenheit.
Bake until lightly browned 15-20 minutes.
Watch carefully do not over bake.
When done remove from oven and cool.
Place the sunflower seeds and walnuts in a food processor and blend until fine crumbs, set aside.
3 cup or 255 g firmly packed button mushrooms (place in a food processor, pulse until finely shredded)
2 cups or 248g brown onion finely chopped
1 cup or 125g celery finely diced
In a fry pan or large sauce pan add 2 tablespoon light tasting oil or water Sauté mushroom, onion and celery for 3-5 minutes, set aside
CONTINUE AND ADD
1/2 cup or 30g finely chopped fresh Italian parsley, finely chopped
32g or 1 tablespoon garlic minced
1 tablespoon preserved lemon or lemon zest
3 tablespoon tomato paste
2 tablespoon Italian seasoning
2 teaspoon vegeta (vegetable seasoning powder)
2 teaspoon mixed herbs
2 teaspoon miso (optional)
1 tablespoon psyllium husk powder (as a binder)
METHOD
*To a large mixing bowl add cooked wild rice, blended sunflower seeds and walnuts.
*Also add finely cooked shredded mushrooms, finely chopped onion and celery
*Also add parsley, minced garlic and tomato paste
*Next add Italian seasoning, vegeta, mixed herbs and miso
*Mix all the ingredients together until throughly combined
*lastly add psyllium husk powder, mix to combine
*Place the loaf mixture into a lined non stick loaf pan
*Place loaf pan in pre-heated oven, cover with foil and cook at 180 degrees Celsius or 356 degrees Fahrenheit for 45 minutes
*Remove foil and cook a further 15 minutes uncovered.
*Remove cooked loaf from the oven and let it sit in the loaf tin for at least 20 minutes to cool down
*Gently turn the loaf out onto a wire rack to completely cool
ASSEMBLE
*Slice and serve with your favourite gravy accompanied with roast vegetables
Commenti